A quick and light dish, with the last eggplants of the season, an incredibly easy recipe, perfect as a second course if you’re short on time and ingredients. Baked Eggplants with Feta and Tomatoes, a simple and tasty salad, to be served hot or warm, with pan-fried eggplants, cubed cheese, tomatoes, and basil… try it and you’ll see it only takes a few minutes to make a dish full of flavor and color! If you don’t feel like turning on the oven, you can also use an air fryer, instructions are below.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove, Oven
- Seasonality: Summer
- Energy 242.61 (Kcal)
- Carbohydrates 13.78 (g) of which sugars 6.68 (g)
- Proteins 11.44 (g)
- Fat 16.79 (g) of which saturated 9.24 (g)of which unsaturated 3.68 (g)
- Fibers 5.40 (g)
- Sodium 937.05 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 round eggplant
- 5.3 oz feta
- 3.5 oz tomatoes
- basil
- oregano
- extra virgin olive oil
- salt
Tools
- Baking dish
- Pan
- Cutting board
Preparation
Wash the eggplant, trim the ends, and cut it into cubes.
Cook it in a pan over high heat with a drizzle of oil and a pinch of salt until tender (1-2).
Pat dry the feta and cut it into cubes.
Wash the tomatoes and cut them into pieces. If using cherry tomatoes, just halve them. Dress with a drizzle of oil and a pinch of salt.
Place the eggplants in a small baking dish, add the feta and tomatoes (3).
Season to taste with a pinch of oregano, then put in the oven under the grill for about 10 minutes.
If you want to use the air fryer, place the baking dish in the basket, then cook at 392°F for 3-4 minutes.
The baked eggplants with feta and tomatoes are ready, before serving, add some fresh basil leaves for fragrance.
Tips and Notes
You can use tomatoes such as datterini, cherry, piccadilly, or regular salad tomatoes.
If you prefer, you can drain the eggplants with coarse salt before cooking them in the pan.
FAQ (Questions and Answers)
How can I store baked eggplants with feta and tomatoes?
Given the simplicity of the preparation, I recommend enjoying the dish fresh, so the feta remains slightly soft. However, you can cook the eggplants in advance, even the day before.
